Description |
xx, 272 pages : illustrations ; 21 cm |
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large print |
Contents |
Contents note continued: Raymond Kersh, Finger lime, wild lime, lemon and quandong tart -- 8.Wild Animals and Game Birds -- Andrew Fielke, Braised wallaby shanks with olives and hush tomato -- Mark Olive, Macadamia and mustard wallaby stack -- 9.Cultural Conundrums -- Tony Bilson, Jelly of botany greens with sea urchin roe and native limes -- 10.The Chefs: Pioneers and Converts -- Peter Gilmore, Charcoal-grilled marron, native coastal greens and lemon aspen -- Chris Jackman, Cold scallop ravioli with braised lettuce -- 11.Walking Together, Eating Together -- Matt Stone, Crispy crickets, mill worms, Aussie 7 spice -- APPENDIX -- A list of Australian edible plants, animals and grains |
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Machine generated contents note: 1.Before the Boats -- Maggie Beer, Kangaroo carpaccio with persimmon, lime, mountain pepper and extra virgin olive oil -- Tony Bilson, Kangaroo merguez with oysters -- 2.Home-Grown Marvels -- Andrew Fielke, Oyster and leek tartlet with finger lime ̀caviar' beurre blanc -- Matt Stone, Kangaroo loin with Australian native fruits, herbs and spices -- 3.A Disastrous Change of Diet -- Laklak Burarrwanga and family, How to kill and cook a turtle Yolnu style -- 4.They Brought their Own -- Simon Bryant, Warrigal greens and desert lime pesto with wholemeal pasta -- 5.From Bandicoot Curry to Vegemite -- Jean-Paul Bruneteau, Rolled wattleseed pavlova -- Jacqui Newling, Kangaroo steamer -- 6.Green Shoots -- Beau Clugston and the Noma kitchen, Sea urchin with macadamia nuts and pandanus palm -- Kylie Kwong, Stir-fried native greens -- 7.The Producers -- Clayton Donovan, Kangaroo loin, part-smoked in lemon myrtle -- |
Summary |
'This is a book about Australian food, the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.' We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love 'superfoods' from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. With recipes from chefs such as Peter Gilmore, Maggie Beer and Rene Redzepi's sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters |
Analysis |
Australian |
Notes |
Includes index |
Bibliography |
Includes bibliographical references (pages 255-258) and index |
Notes |
Also issued online |
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Shortlisted, University of Southern Queensland History Book Award, Queensland Literary Awards, 2016 |
Subject |
Aboriginal Australians -- Food.
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Cooking (Natural foods) -- Australia.
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Cooking (Wild foods)
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Cooking, Australian.
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Cooking (Wild foods) -- Australia.
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Cooking, Australian -- Formulas, recipes, etc
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Cooking.
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Natural foods -- Australia -- History.
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Large type books.
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Wild foods -- Australia.
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Local foods -- Australia.
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Wild plants, Edible -- Australia -- History.
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Wild plants, Edible -- Australia.
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Genre/Form |
Cookbooks.
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LC no. |
2018377682 |
ISBN |
1742234372 |
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9781742234373 |
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